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–+ servings
Espresso Chocolate Chip Cookies

Irresistible Espresso Chocolate Chip Cookies Made with Love

These Espresso Chocolate Chip Cookies feature a rich flavor from brown butter and espresso, creating a chewy delight for coffee lovers.
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Prep Time 20 minutes
Cook Time 10 minutes
Chilling Time 2 hours
Total Time 2 hours 30 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 1 cup Unsalted Butter Use brown butter for maximum richness and flavor in your cookies.
  • 2 tablespoons Instant Espresso Adds a deep coffee flavor that elevates the chocolate; avoid substitutions for the best taste.
  • 2 cups All-Purpose Flour Measure accurately to ensure the right texture; spoon it into the measuring cup for best results.
  • 1 tablespoon Cornstarch Helps achieve a soft, chewy texture by preventing excessive spreading during baking.
  • 1 teaspoon Baking Soda Acts as a leavening agent, giving your cookies a perfect rise and crumb.
  • 1 teaspoon Sea Salt Balances sweetness and enhances the overall chocolate flavor.
  • ½ cup Brown Sugar Contributes moisture and depth; pack it firmly for an accurate measurement.
  • ½ cup Granulated Sugar Sweetens the cookies and helps with their chewy texture.
  • 1 large Egg Adds richness and structure; using room temperature eggs works best for emulsification.
  • 1 large Egg Yolk Adds richness and structure; using room temperature eggs works best for emulsification.
  • 1 teaspoon Vanilla Extract Elevates the overall flavor profile of the cookies.
  • 1 cup Chopped Chocolate Incorporate a mix of semi-sweet and dark chocolate for a delightful burst of flavor.
For Topping
  • 1 teaspoon Flaky Sea Salt Sprinkle on warm cookies for an added layer of flavor that beautifully contrasts the sweetness.

Equipment

  • medium saucepan
  • large mixing bowl
  • baking sheet
  • Parchment Paper
  • Cookie Scoop

Method
 

Step-by-Step Instructions for Espresso Chocolate Chip Cookies
  1. In a medium saucepan, melt 1 cup of unsalted butter over medium heat for 5-7 minutes until it turns a rich amber color.
  2. Remove the browned butter from heat and whisk in 2 tablespoons of instant espresso; let it cool for about 10 minutes.
  3. In a separate bowl, whisk together 2 cups of all-purpose flour, 1 tablespoon of cornstarch, 1 teaspoon of baking soda, and 1 teaspoon of sea salt.
  4. Add the cooled brown butter and espresso mixture to ½ cup of packed brown sugar and ½ cup of granulated sugar; cream together until fluffy.
  5. Whisk in 1 large egg, an additional egg yolk, and 1 teaspoon of vanilla extract until smooth and glossy.
  6. Gradually fold the dry ingredients into the wet mixture until just combined.
  7. Fold in 1 cup of chopped chocolate until evenly distributed.
  8. Scoop the dough into balls about 2 tablespoons in size and refrigerate for at least 1-2 hours.
  9. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Bake for 8-10 minutes.
  10. Cool cookies on the baking sheet for 1 minute then transfer to a wire rack; sprinkle with flaky sea salt while warm.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 15mgSodium: 75mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 100IUCalcium: 10mgIron: 0.5mg

Notes

Monitor the butter closely while browning; measure flour accurately to avoid dry cookies. Chilling the dough enhances chewy texture.

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